This granola is super sweet and super delicious! Very easy to make, and very filling for breakfast or a quick afternoon snack.
Ingredients
- 2 cups sliced almonds
- 1 cup chopped pecans
- 1 cup chopped walnuts
- 1 cup sunflower seeds
- 0.13 cups sesame seeds
- 0.5 cups honey
- 2 tablespoons grass-fed butter
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoons kosher salt
- 0.5 teaspoons ground cloves
- 0.5 teaspoons ground allspice
- 1 cup raisins , Optional
Instructions
-
1
Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
-
2
Combine almonds, pecans, walnuts, sunflower seeds, and sesame seeds in a bowl.
-
3
Heat honey and butter in a saucepan over low heat until butter is melted. Add vanilla extract, cinnamon, salt, cloves, and allspice. Stir together and remove from heat.
-
4
Pour honey mixture over the nut and seed mixture; mix well. Spread evenly over the prepared baking sheet.
-
5
Bake in the preheated oven, stirring every 15 minutes, until golden brown, about 40 minutes. Let cool until granola crumbles easily. Add raisins after granola has cooled.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
"OG" Zuppa Toscana Soup
This zuppa Toscana recipe is exactly like the soup at "OG."
Healthier Sweet Potato Pie
This healthier version of the original recipe uses a whole wheat crust and less sugar. And it tastes wonderful! Friends and family might still say this is the best sweet potato pie they have ever had!
Homemade Farfalle Pasta
Flour and water are all you need to make traditional farfalle (or bow ties) at home. Make sure to use a durum wheat semolina, a very refined flour (usually imported directly from Italy) or your pasta won't stay firm and "al dente" during the cooking process.